| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
6 |
Servings |
INGREDIENTS
| 1 |
|
Scallion |
| 2 |
sl |
Fresh ginger root |
| 1 |
tb |
Sugar |
| 2 |
tb |
Sherry |
| 4 |
tb |
Soy sauce |
| 1 |
ts |
Salt |
| 3 |
tb |
Oil |
| 2 |
lb |
Pork |
| 2 |
c |
Water |
| 1 |
|
Head Mustard cabbage |
INSTRUCTIONS
1. Cut scallion in 1/2-inch sections. Slice ginger root. Combine sugar,
sherry, soy sauce and salt.
2. Heat oil. Add ginger and scallion and stir-fry a few times. Stir in
sugar-sherry mixture to blend. Add pork and cook over low heat, turning
constantly for even coloring.
3. Meanwhile bring water to a boil in another pan; then add to pork.
Simmer, covered, until done (about 1-1/2 hours). Separate mustard cabbage
leaves.
4. Remove pork, but not liquids, from pan. Add cabbage leaves and cook,
uncovered, 20 minutes, stirring occasionally. Meanwhile cut pork in slices
1/4 inch thick.
5. Drain cabbage. Transfer to a serving platter. Arrange pork slices on
top. Pour gravy over and serve.
VARIATION: In step 3, cook with pork, 1/4 cup dried haddock, squid or
turnip (soaked).
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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